Vegan blood orange pound cake sounds like a complicated desert, but it is incredibly simple. This recipe uses blood oranges because they are one of the most photogenic fruits I have come across and a hint of lavender just to elevate the citrus notes and produce a taste you won’t soon forget! The blood orange is variety of oranges with a sweet dark crimson colored flesh, the red color comes from the antioxidant anthocyanin, a natural chemical responsible for the purple, red and blue hues of many fruits and vegetables and closely linked with a myriad of health benefits such as cardiovascular health, cancer prevention and increased longevity.
If you do not have access to blood oranges, feel free to use any other orange that is local to you. The flavor will be exactly the same. The lavender in this recipe adds a mild sophistication to the cake that takes it from a simple tasting orange cake, to a sophisticated, interestingly flavored cake. If you can try to get your hands on some culinary lavender, I would suggest you do, however, if you cannot, I would say substitute it with a bag of earl grey tea. While earl grey tea is not a 1:1 substitute for lavender in terms of flavor in this dish, it adds its own flavor to the cake that goes well with the orange notes.
One thing I would advice when making this cake is whether you use blood oranges or any other type of orange, try to use only fresh oranges. Use the juice from an actual orange as opposed to the juice from a box, it makes a difference in the flavor especially of the cake glaze.
Now I am hoping you get to share this blood orange pound cake with someone or some people for Easter. If you know anything about me, you should know that I am a Christian, and one of my favorite holidays is Easter. Not only will I be celebrating with family over some amazing food like this one, but also because I will be spending the day reflecting on the sacrifice that was paid for me on the cross of Calvary by my Lord and Savior Jesus Christ. I do not talk about my faith nearly enough on this platform, so allow me to share one or two things with you about the one I love with all my heart: Jesus Christ.
This Easter season is particularly significant for me and my family. A wind of change has blown over my comfort zone recently, and honestly, the road ahead looks exciting. With this outlook of excitement comes a major temptation to fear, and the also the obvious blinding glare of uncertainty. I tell you this though, I am able to walk boldly in the midst of uncertainty, and to ignore the loud screams of fear because I have found comfort and solace in the presence of my heavenly father. This is the privilege that the sacrifice that Jesus paid on the cross of Calvary has afforded me. I have access to God my father through the redeeming blood of Jesus Christ; I know His promises for me are sure, and his banner over me is love. He has assured me through His word need that I do not to be worried or dismayed, and He has proven to me time and time again that He will never leave me nor forsake me. That is why I love Easter, the cake is just a bonus.
I have so many stories to tell about my faith that can take thousands of posts to write, since I can’t write all of it down, ask me about my Christian faith. I promise I will share all the juicy details.
Enjoy my blood orange pound cake recipe and happy Easter!
Vegan Blood Orange Pound Cake
- 2 ½ cups all purpose flour
- 1 cup sugar
- 2 tsps baking powder
- ½ tsp baking soda
- 1 cup almond milk
- ½ cup coconut oil
- ½ cup apple sauce
- 2 tbsp blood orange juice
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar (you can substitute with any other type pf vinegar)
- 1 tsp culinary grade lavender
- Zest from 1 orange
- ¼ tsp salt
- 4 tbsp powdered sugar
- 1 tsp blood orange juice
- Preheat your oven to 350°F or 180°C.
- Grease and flour a 9x5 loaf pan and set it aside.
- In a small pot, warm the almond milk with 1 tsp lavender for 5 minutes on low heat. Allow the milk and lavender mixture to cool, then drain of the lavender. Discard the used lavender, and reserve the almond milk aside.
- In a bowl, combine all the dry ingredients with a whisk; the flour, orange zest, baking powder, baking soda and salt.
- In a separate bowl, combine the sugar, almond milk, coconut oil, apple sauce, 2 tbsp blood orange juice, apple cider vinegar, and vanilla.
- Create a well in the bowl with the flour mixture, pour in the liquid mixture and mix until it is just combined. Do not over mix!
- Pour the cake batter into the prepped loaf pan, and bake in the preheated oven for 50- 55 mins or until a skewer inserted in the middle of the cake come out clean.
- Allow the cake to cool for 5 minutes then remove from the pan.
- While the cake is cooking in the pan, pour 1 tsp blood orange juice into the 4 tbsp of powdered sugar. This will be the glaze for the loaf cake.
- While the cake is still warm but out of the pan, glaze with the blood orange juice and icing sugar glaze.
- Allow the cake to cool completely for 20 minutes then serve.